Fresh Peach Turnovers
Today I am back with another fruit recipe, Fresh Peach Turnovers. I love fresh fruit and peaches are both delicious and reasonably priced right now. When I bought them I knew I wanted to make a pie but I quickly decided to make turnovers. I am a sucker for individually portioned food and these little fresh peach turnovers are the perfect grab and go snack.
To make the process simpler I decided to use refrigerated pie dough, it is one of my favorite quick ingredients. I use it in my Fresh Raspberry Gallette with Lime Glaze and Brown Sugar & Cinnamon Square recipes. I love that you still get the flaky crust you are looking for but the process of making them takes so much less time.
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Here are some other great fresh fruit recipes…Apple Crisp Skillet, Blackberry Crumble Bars, and Fresh Raspberry Gallette with Lime Glaze.
This recipe will make a dozen turnovers which only took 2 medium-large peaches. Be sure to cut them up in a small dice so that the turnovers are easy to fill.
You should be able to get 6-7 squares from each round crust and if you don’t have a square cookie cutter, a round one will work great too.
One of the big things to remember is to NOT over fill the turnover. We want the edges to seal completely.
I like to use the tines of a fork around the edges of the turnover to get a good seal.
You also want to be sure and make a few holes in each turnover, so that air can escape. I used a toothpick.
Once they were baked and had cooled for a few minutes, I drizzled the glaze over the top of the turnovers and sprinkled them with cinnamon and sugar.
The end result was just what I had hoped for, a sweet, fresh filling and flaky crust. I decided to take them to our family card game for approval. Within a couple of minutes they were gone and everyone was happy, so I consider that to be a total success.
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Fresh Peach Turnovers
Ingredients
- 2 rolls refrigerated pie crust {at room temp}
- 2 medium peaches {diced small}
- 1 1/2 tsp brown sugar
- 1/2 tsp cinnamon
- 1 tsp cornstarch
Vanilla Glaze
- 3/4 cup powdered sugar
- 2-4 tbsp heavy cream
- 1/4 tsp vanilla
Optional: Sprinkle of Cinnamon Sugar mixture
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or lightly spray with nonstick spray.
- In a small bowl combine diced peaches, brown sugar, cinnamon and cornstarch. Stir until all of the ingredients are completely incorporated.
- Unroll pie crusts and using a 3" square cookie cutter {or round}, cut 12 squares from dough.
- Drop a tablespoon of filling in the middle of each square and fold square over. Using a fork, crimp the edges of the dough to seal the filling inside. Place on baking sheet and continue with all 12 of the dough pieces. NOTE: Be sure to not over stuff the dough or they will be hard to seal.
- Take a toothpick and poke 3-5 holes in each turnover and bake for 15-17 minutes or until they are golden in color. Remove from oven and cool for 5 minutes.
- While the turnovers are cooling, combine the glaze ingredients. Drizzle over each turnover and while the glaze is still wet, sprinkle with cinnamon and sugar. Serve warm or cool until the glaze has set. Store in air tight container at room temperature for up to 3 days or freeze for up to 3 months.
